06_YM_150813_02816

Chef Hiroyuki Atsuzawa focuses on preparing
Kobe beef. Beginners, he says, are not allowed to touch
the pricey meat: They must practise on tofu first.
Atsuzawa’s restaurant, “Kobe Plaisir”, serves authentic
Kobe steak. It comes from specific breeds of cow raised
in Tajima, north of Kobe.